cherry tomatoes
June 16, 2008
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On Saturday morning there was a whiskey tasting at the farmer' s market. So entranced was I by cherry tomatoes, however, that I forgot to participate. The thought of slugging brown liquor at 11 am on a blazing morning was less than appealing perhaps, even if it was locally distilled.
Whether consciously or subconsciously, my focus was on lycopene all day long. Some of the little yellow toms, also called Sungolds, were so sweet that they tasted more like berries than tomatoes.
I have noticed that in Texas, yellow tomatoes seem as prevalent as reds, which can really spiff up a salad. My friends at the Utility Research Garden—who are especially versed in bamboo, which I have yet to put to use—offered me an entire brown paper bag for a mere $8. Which is actually quite economical as far as heirloom toms go.
*Heirloom foods are those whose seeds or genes (turkeys and cows can be heirloom, too) go back at least 100 years without genetic modification. Although some dispute the term, by and large, you know when you' re getting an heirloom that it' s something Laura Ingles Wilder and her clan might have eaten in their little house on the prairie.*
Most of these show-stoppers were gone by the time I got home—devoured like popcorn from their paper sack. Lots of red cherry tomatoes remained, and a few larger heirloom yellows.
I used some as a mix-in for a rosemary, canelli bean, blue cheese and bacon salad that I had in the fridge. They gave the rich mixture a bit of life and color. Chopped up, cherry tomatoes mix well with anything, especially a few herbs and a combination of other vegetables, legumes and a nice olive-oil based dressing.
And the real cherry on top: since I know exactly whose hands planted, harvested and sold me these gems, I' ve no concern for salmonella. I can still see the dirt under the farmer' s fingernail as he demonstrated how to cut a bamboo stalk before handing me my tomato booty.
